Ingredients
-
2 ounces corn, roasted
-
2 ounces cheddar cheese, shredded
-
1 once masa
-
2-1/4 ounces Mandelin Almond Flour
-
1 ounce Mandelin Diced Blanched Almonds Dry Roasted
-
1/8 ounce baking powder
-
1 egg
-
5 ounces almond milk
-
1/2 teaspoon salt, kosher
-
Black pepper to taste
-
High heat oil to cook
Directions
Combine roasted corn, cheddar, masa, almond flour, blanched almonds and baking powder in a medium bowl.
In a separate bowl combine egg, almond milk, and salt and pepper.
Add liquid mixture to the dry and combine to result in a batter.
In a nonstick pan over medium heat add oil. Using a portion scoop, place 1/2 ounce of batter in the pan and cook until golden brown on each side.
Serve immediately. Top with a dollop of sour cream and chives if desired.
Recipe Note
Yields 12, 1-ounce portions
Created by Chef John Csukor for Almond Board of California